Yield: 4 servings
|1½ cup||Basmati rice|
|1 cup||Red lentils|
|1½ cup||Potatoes, cut up small|
|\N \N||(eighths, i.e.)|
|2 eaches||Garlic cloves, chopped|
|1 dash||Olive oil|
|1 large||Onion, cut up|
|1 teaspoon||Ground cumin|
|1 tablespoon||Sweet Hungarian paprika|
|½ teaspoon||Chili powder|
|1 dash||Worcesteshire sauce|
|2 cups||Tomatoes, chopped|
|1 can||Tomato paste (6 oz)|
|1 cup||Vegetable stock|
|1 cup||Green peas, fresh or frozen|
|\N \N||Salt & pepper|
Start rice cooking.
Note: Spices are on the mild side.
Rinse & cook lentils and potatotes (approx. 25-30 min.) When done, drain & set aside. Use plenty of water to cook lentils.
While lentils are cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick pan. Put a few drops of olive or other good-flavored oil over it. Toss garlic in the oil until coated. Saute, keeping careful watch, until the garlic is toasted. Gives a wonderful flavor and aroma to the food and your kitchen!).
Add onions to the toasted garlic and saute in stock or water until they are just translucent. Add chopped tomatoes.
Make 1 cup of stock in a 2 cup measuring cup. Add tomato paste to the stock. Mix well. Add spices, tamari, vinegar, honey, etc. to that mixture and blend. Spice measurements are approximate and on the mild side. Add liquid to sauted onions. Add stock or water as needed & continue simmering.
When lentil-potato mixture is cooked, drain and mix it into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste.
Optional: Add chick peas, Bragg's liquid (in lieu of salt if needed).